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Creamy Beef Mushroom Barley Soup in a Slow Cooker Recipe

Recipe by: Namaste Mama

"A wintertime comfort food at its best. I cook for 8 people with big appetites, so halve this recipe for a smaller group. If you like green bean casserole, try adding green beans and some fried onions on top for a tasty twist. Remember, homemade broth has the best flavor, but you can substitute store-bought or chicken or turkey broth."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook6 h 10 m
  • Ready In6 h 25 m
  • 1Cook and stir ground beef in a large skillet over medium heat until crumbly, evenly browned, and no longer pink, 7 to 10 minutes. Drain excess grease, and transfer beef to a slow cooker.
  • 2Place shiitake mushrooms into a food processor and pulse several times to cut the mushrooms into small pieces.
  • 3Stir shiitake mushrooms, beef broth, barley, sweet onion, garlic, black pepper, salt, celery seed, and parsley with the ground beef in the slow cooker.
  • 4Cook on Low for 5 hours.
  • 5Stir heavy cream and green beans into the soup and cook 1 hour more.
Footnotes
  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup
Ingredients
  • 14 servings
  • 278 cals
  • 1 pound ground beef
  • 1 cup dried shiitake mushrooms
  • 5 cups beef broth
  • 16 ounces barley
  • 1 sweet onion, diced
  • 4 cloves garlic, chopped
  • 1 teaspoon ground black pepper
  • 1 teaspoon salt
  • 1/2 teaspoon celery seed
  • 1 teaspoon dried parsley
  • 1 cup heavy cream (optional)
  • 1 cup frozen green beans (optional)
Nutrition

Amount per serving ( 5 total)

  • Calories:
    278
    14%
  • Fat:
    11.3
    17%
  • Carbs:
    34.1
    11%
  • Protein:
    12.2
    24%
  • Cholesterol:
    44
    15%

Based on a 2,000 calorie diet

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